Eric Bost grew up in Raleigh, North Carolina, spending much of his childhood at his grandparents’ restaurants. He studied hospitality management at the University of North Carolina at Wilmington before attending the Culinary Institute of America in New York to pursue a career as a chef.
After graduating, Bost cooked at The Ritz-Carlton, St. Thomas in the U.S. Virgin Islands before moving to Paris for three years to refine his fine dining technique. He trained at Hôtel Plaza Athénée with Alain Ducasse and at Hôtel de Crillon.
In 2004, Bost returned to the United States with his French-born wife, Elodie, who grew up in Brittany and Champagne. The couple spent three months driving across the country, from North Carolina and Florida to New Orleans, Texas, and California.
“San Diego was somewhere we could really see ourselves living,” he recalls. “I can’t be too far from the water, no matter where I am.” Bost spent two years cooking at the Lodge at Torrey Pines and the Inn at Rancho Santa Fe before an opportunity with Guy Savoy brought him to Las Vegas.
In 2006, Bost joined the opening team of Guy Savoy’s restaurant at Caesars Palace in Las Vegas as a sous chef and worked his way up to executive chef. He later moved to Singapore to open Guy Savoy at Marina Bay Sands. Over eight years with the chef, Bost shaped the leadership style that continues to guide his kitchens today.
“Guy Savoy was very into rugby, and that’s a team sport,” Bost says. “Cooking is really similar in that way.” He emphasizes building an open-minded culture where employees communicate well and feel like a tight-knit team.
Bost also credits his time with Savoy for instilling the importance of long-term relationships with purveyors. His respect for farmers and commitment to sourcing the best ingredients are evident across his restaurants. “The approach to quality above all was very important,” he says.
Back in Los Angeles, Bost opened his first solo venture in 2019: Auburn. The restaurant allowed diners to create their own four-, six-, or nine-course tasting menus from a selection of 12 dishes. With its innovative format and technically precise cooking, Auburn earned wide acclaim before the pandemic forced its closure the following year.
In September 2020, Bost moved his family back to San Diego County and partnered with restaurateur John Resnick to take over Jeune et Jolie and Campfire in Carlsbad. Within a year, Jeune et Jolie earned its first Michelin star with a new four-course prix fixe menu.
Bost and Resnick’s newest projects—Wildland and Lilo—were years in the making. The duo first toured the building in October 2020; Wildland opened four years later in December 2024, followed by Lilo in April 2025. Within months of opening, Lilo earned its first Michelin star.
